Painstaking care is given to the vineyards over the summer months, before the grape harvest begins in early September.

First to be harvested are the early white varieties Müller Thurgau and Sauvignon, followed by the other white grapes.

The last to be picked are the red grapes, in late September/early October.

Ripening is effectively promoted by the late summer climate and its beautiful warm days and cool nights, that give grapes of excellent quality and with high sugar content.

Essential prerequisites for producing a great wine are grapes of excellent quality, skilful processing of the marcs, careful pressing, and close supervision of the fermentation process by the cellarman.

After the grapes are picked (by hand, of course), they’re immediately sent to the cellars, where each individual lot is checked for quality and evaluated for health and sugar content.

The must is then fermented at a controlled temperature in steel tanks or wooden barrels.

After refining and aging for a period of time that depends on the variety and quality of the grapes, the wine is bottled.